Homemade Sourdough Bagels Recipe

If you’re anything like me and love a chewy, tangy bite that only sourdough can deliver, then you’re going to absolutely adore this Homemade Sourdough Bagels Recipe. I first tried making bagels from scratch with sourdough starter a few years back, and since then, they’ve become my go-to breakfast and snack anytime treat. You’re about to learn how to create bagels that have a perfect glossy crust, that irresistible chewy texture, and just the right amount of tangy flavor — all right in your own kitchen. Trust me, once you nail this recipe, store-bought bagels will feel like a thing of the past!

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Ingredients You’ll Need

Every ingredient in this Homemade Sourdough Bagels Recipe plays a key role from the starter that punches in the flavor to the honey in the boiling water that gives a subtle sweetness and shine to the crust. When shopping, look for good-quality bread flour for that wonderful chewy crumb and make sure your sourdough starter is bubbly and active for the best rise.

• Active sourdough starter: Make sure it’s bubbly and recently fed for the best results and rise in the dough.
• Warm water: Helps activate the starter and dissolves the sugar smoothly, so the yeast has plenty of fuel.
• Bread flour: Its higher protein content is perfect for developing that chewy, stretchy texture essential to bagels.
• Sugar: Adds a gentle sweetness and helps with browning the crust during baking.
• Salt: Enhances flavor and tightens the gluten structure, balancing the sweetness.
• Honey (for boiling water): This little trick creates a light golden crust with a lovely sheen on your bagels.

Variations

I love making this Homemade Sourdough Bagels Recipe my own depending on my mood or what flavors are calling me that day. Whether it’s adding in a little cheese for extra richness or skipping toppings for that pure sourdough chew, there’s always room to play around here.

• Cheese Lover’s Bagels: I sprinkle Asiago or sharp cheddar on both sides before baking, which adds a crunchy, savory finish — pure indulgence.
• Everything Bagel Style: Mix sesame seeds, poppy seeds, garlic and onion flakes, and coarse salt for that classic flavor that’s a total crowd-pleaser.
• Sweet Cinnamon Crunch: For a surprising twist, dust your bagels with a cinnamon sugar blend just before baking — perfect for a breakfast treat.
• Bagel Chips: If you have leftovers (rare in my house!), slice thin, bake until crisp, and now you’ve got an irresistible snack.

How to Make Homemade Sourdough Bagels Recipe

Step 1: Mixing Your Starter and Sweetened Water

Start by combining your active sourdough starter with warm water and sugar in a straight-sided bowl. I love using a Danish dough whisk for this step because it quickly blends everything into a milky, bubbly mixture without overworking the dough. This bowl is great because its shape lets you easily watch the dough rise and double. Once mixed, you’re setting the perfect base for your bagels’ tangy flavor.

Step 2: Adding Flour and Salt, Then Kneading by Hand

Next, sprinkle in bread flour and salt. Mix everything until just combined, then it’s time for the labor of love: kneading. I used to rely on my stand mixer, but honestly, the hand-kneading technique gives the dough a sturdier, chewier texture that’s just unbeatable. Use the heel of your hand to fold and press the dough in a circular motion for about 5-6 minutes. You’ll notice the dough feels tough and a bit bumpy — that’s exactly what you want for bagels! Cover and let rest for an hour.

Step 3: Stretch and Fold to Build Gluten

After the dough’s rested, give it another round of stretch and fold for 30 seconds. This little trick helps relax the dough and improves its strength. You’ll see the dough ball smooth out, which means the gluten is developing beautifully. Cover it back up and pop it in a warm spot to bulk rise until doubled — usually 8 to 12 hours depending on your kitchen temperature.

Step 4: Shape Your Bagels

Once your dough is doubled and airy, gently tip it onto your work surface — no flour needed here. Stretch it into a rectangular slab about half an inch thick. Using a sharp knife or bench scraper, cut into 8 equal triangles, kind of like slicing a pizza. I like to weigh my pieces for accuracy, but eyeballing works great too! Roll each triangle into a smooth ball and then poke your thumbs through the center, stretching out to create those classic bagel holes. They might shrink a little, but don’t worry — they’ll puff up again. Place shaped bagels on a parchment-lined sheet, cover with plastic, and let them rest until puffed — about 20 to 60 minutes.

Step 5: Honey-Boil Your Bagels

Preheat your oven to 425°F while bringing a large pot of water to boil with honey stirred in. This step might sound fancy, but it’s what gives bagels their signature glossy, chewy crust. Drop 2 or 3 bagels at a time into the bubbling honey water, boiling each side for 30 seconds. Use a slotted spoon to carefully lift them out and place on a cooling rack to drain. This also preps your bagels for toppings.

Step 6: Add Toppings and Bake to Golden Perfection

At this point, your bagels will be slightly sticky—perfect for pressing into your favorite toppings like everything bagel seasoning or sesame seeds. Pro tip: If you want cheesy crust, dip the bottom of your bagels too. Lay them on a parchment-lined baking sheet and bake for 20 to 25 minutes until golden brown and with an internal temperature of about 200-210°F. Once out of the oven, cool on a wire rack and don’t forget to slice into one warm for that buttery, chewy moment that will have you hooked.

How to Serve Homemade Sourdough Bagels Recipe

Garnishes

I tend to stick with a classic everything bagel seasoning because it packs so much flavor — sesame seeds, poppy seeds, garlic and onion flakes, and coarse salt. But I also love going simple with just sesame seeds or throwing some Asiago cheese on for a savory twist. Since the bagels have that subtle sweetness from the honey boil, the contrast with savory or nutty toppings is downright perfect.

Side Dishes

These bagels shine with simple sides like cream cheese, smoked salmon, avocado slices, or a crisp salad for a light lunch. For breakfast, nothing beats topping them with a fried egg and a little hot sauce or making a classic egg sandwich with melted cheese — my family can’t get enough!

Creative Ways to Present

For brunch parties, I love arranging a DIY bagel bar with an array of toppings and spreads — think flavored cream cheeses, pickled veggies, fresh herbs, and smoked fish. Another fun idea is slicing them into bagel chips as crunchy party snacks or turning them into mini “bagel bites” with marinara and melted cheese baked on top. Your guests will remember these!

Make Ahead and Storage

Storing Leftovers

In my house, these bagels never really stick around for too long, but on the rare occasion they do, I store them in a sealed plastic bag at room temperature, and they stay fresh for about 2-3 days. If your kitchen is dry, using a paper towel inside the bag helps keep them from drying out.

Freezing

Freezing homemade sourdough bagels is a lifesaver. I slice them before freezing, so I can pull out individual halves for quick toasting. I wrap them well in plastic wrap, then place them in a heavy-duty freezer bag for up to 3 months without losing quality.

Reheating

When reheating, I like to pop them in the toaster straight from the freezer—this crisps up the crust and warms them through perfectly. If you’re short on time, 10 seconds in the microwave followed by a quick toast also works well. Either way, you’ll get a delicious almost-fresh bagel experience every time.

FAQs

Final Thoughts

I absolutely love how these Homemade Sourdough Bagels Recipe turn out—there’s something so rewarding about making these chewy, flavorful bagels from scratch, especially with the natural tang of your sourdough starter shining through. When I first tried this method, I was blown away by how good homemade bagels could be and how easy the process was once I got the hang of it. I really hope you’ll enjoy making and eating these as much as I do—there’s nothing quite like biting into a warm, freshly baked sourdough bagel slathered with butter or your favorite toppings. Give it a try—you won’t regret it!

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